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This miso salmon recipe is so delicious!
We’re marinating fresh, beautiful salmon in a salty, garlicky miso marinade and topping it with a silky sake butter sauce.
It’s a flavor explosion, and you won’t believe how easy it is to make!
We’re using The Cheesecake Factory’s miso salmon recipe as inspo for this easy weeknight meal that is also elegant enough for a special weekend dinner.
This delicious recipe showcases salmon in all its glory. Serve it with a simple side of snow peas for a delicious, low carb meal.
Or, if you’re like me, add some rice to soak up that incredible sake butter sauce – it’s the best part!
Ingredients for this Miso Salmon Cheesecake Factory Recipe
Here’s what you’ll need to make this delicious dish:
- Fresh salmon fillets. Look for boneless salmon fillets. Sometimes they come with the skin on, which is fine. Whether or not you keep the salmon skin on comes down to personal preference.
- Red miso paste. This is a type of fermented soybean paste that lends robust umami flavor to whatever you’re cooking, even in small amounts. Look for miso paste in the Asian section of your local grocery store.
- Soy sauce. Opt for gluten free soy sauce or tamari to keep this dish gluten free.
- Fresh ginger
- Fresh garlic
- Rice vinegar
- Brown sugar
- Dry sake. This Japanese rice wine is often served at sushi restaurants in little porcelain cups. I love it, but if you don’t have a need for it in your house (besides for this recipe), keep scrolling for substitutions you can make.
How to Make Miso Salmon with Sake Butter
Marinate the Salmon
Start by marinating the salmon in a mixture of miso paste, rice vinegar, brown sugar and soy sauce.
The longer you marinate the salmon, the deeper the flavors of the miso sauce will be. Try for at least one hour.
Cook the Salmon
Roast the salmon in the oven. It will only take about 10-12 minutes for the salmon to cook, and while it’s cooking you can make the sake butter sauce.
Make the Sake Butter Sauce
While the salmon is in the oven, melt the butter in a large skillet. Saute the ginger and garlic in the butter until they’re sizzling, and then pour in the sake.
Let the sauce simmer for the rest of the time the salmon is in the oven.
Blanch the Snow Peas
When we blanch a vegetable, we cook it on very high heat for a brief time before plunging it into an ice bath to halt the cooking process.
Blanching helps the vegetables to retain a lot of nutrients that get lost during a longer cooking process. It’s also a great way to retain the bright, beautiful color that the vegetable started with.
For the snow peas, we’re going to blanch them in hot water for about 2 minutes, and then quickly plunge them into a bowl of ice water.
When you remove them from the water, they should still be warm. If you want to warm them up a little, just toss the snow peas in the pan of sake butter.
How to Know when Salmon is Cooked
There are a few good ways to tell if your salmon is cooked through:
- Color and Texture: The flesh of the salmon should turn opaque and easily flake with a fork. The color of the salmon should transition from translucent to a light pink or coral.
- Internal Temperature: The best way to tell if salmon is safe to eat is by using a meat thermometer. An internal temperature of 145°F is the general recommendation. At this temperature, the salmon is safe to eat and retains its moisture.
- Cooking Time: Generally, salmon fillets of medium thickness will take about 10-12 minutes to cook in a preheated oven at 400°F. Adjust the cooking time based on the thickness of the fillets.
Variations and Substitutions
1. Sake. Try shaoxing cooking wine or other Chinese cooking wine in place of traditional dry sake. You can often find Chinese cooking wine at the grocery store, saving you a trip to the liquor store for sake.
2. Salmon. The miso flavors in this recipe translate well to tuna and firm white fish like halibut.
What’s the Best type of salmon to use for this recipe?
Opt for fresh, high-quality salmon fillets, preferably wild-caught. Sockeye salmon or coho salmon varieties are excellent choices because of their robust flavor and firm texture.
These types of salmon hold up well to the miso glaze, ensuring a perfect marriage of flavors.
How to Serve Miso Salmon with Sake Butter Sauce
Here are my favorite ways to enjoy this Cheesecake Factory miso salmon recipe:
2. Veggies. Sautéed baby bok choy, asparagus and snap peas can all add a crisp, vibrant touch to the plate.
3. Top with Crunch. Garnish with sesame seeds and finely chopped green onions for a pretty presentation.
How to Store Leftover Miso Salmon
If you find yourself with leftovers, store the cooked miso salmon in the refrigerator, sealed in an airtight container or wrapped in aluminum foil.
For best results, consume the salmon within 2-3 days to ensure optimal freshness and flavor.
Reheat gently in the oven or microwave, being careful not to overcook and dry out the salmon.
When you make this miso salmon with sake butter recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more salmon recipes, try these:
- Salmon Poke Bowl Recipe with Avocado (Hawaiian Style)
- Overnight Everything Bagel and Smoked Salmon Casserole
- Asian Salmon Noodle Bowls
- Flaky Dill & Salmon Pasta Salad
- Salmon Rice Bowl with Avocado and Spicy Mayo
Miso Salmon with Sake Butter (Cheesecake Factory)
- Make the marinade: Combine the miso paste, rice vinegar, brown sugar and soy sauce in a shallow bowl. Place the salmon into the bowl and make sure it's coated in the miso mixture. Cover the bowl with plastic wrap and marinate at least 1 hour.
- Preheat oven to 400 degrees. Line a baking tray with parchment paper.
- Cook the salmon filets in the oven for 10-12 minutes.
- While the salmon is cooking, make the sauce: Melt the butter over medium heat in a large skillet. Saute the ginger and garlic in the butter until sizzling. Pour in the sake. Reduce heat and simmer 5-7 minutes.
- Bring salted water to a boil in a medium saucepan. Set up a separate bowl of ice water. Blanch the snow peas in the boiling water for 2 minutes. Then, immediately plunge the snow peas into the bowl of ice water.
- Divide the salmon and snow peas among 4 serving plates. Pour the sake butter sauce over top. Serve warm.